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Bebek Markovinović A, Stulić V, Putnik P, Bekavac N, Pavlić B, Milošević S, Velebit B, Herceg Z, Bursać Kovačević D. High-Power Ultrasound (HPU) and Pulsed Electric Field (PEF) in the Hurdle Concept for the Preservation of Antioxidant Bioactive Compounds in Strawberry Juice-A Chemometric Evaluation-Part II. Foods 2024; 13:537. [PMID: 38397513 PMCID: PMC10888059 DOI: 10.3390/foods13040537] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2023] [Revised: 02/02/2024] [Accepted: 02/06/2024] [Indexed: 02/25/2024] Open
Abstract
In this work, the influence of high-power ultrasound (HPU) followed by pulsed electric field (PEF) in the hurdle concept (HPU + PEF) on the content of biologically active compounds (BACs) and antioxidant activity in strawberry juices stored at 4 °C/7 days was investigated. The HPU was performed with an amplitude of 25% and pulse of 50% during 2.5, 5.0 and 7.5 min, while the PEF was performed with an electric field strength of 30 kV cm-1 and frequency of 100 Hz during 1.5, 3 and 4.5 min. The results obtained indicate that the synergy of the mechanisms of action for technologies in the hurdle concept plays a critical role in the stability of BACs and antioxidant activity. Juices treated with HPU + PEF hurdle technology and kept at 4 °C for 7 days showed a statistically significant decrease in all BACs, antioxidant capacity and pH. Shorter HPU + PEF treatment times favored the preservation of BACs in juices. Regarding total phenolic compounds, flavonols, condensed tannins and antioxidant capacity, optimization of hurdle parameters showed that a shorter HPU treatment time of 2.5 min provided the best yield of these compounds. In summary, by optimizing and adjusting the parameters of the HPU/PEF technology, it is possible to produce functional strawberry juice.
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Affiliation(s)
- Anica Bebek Markovinović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.B.M.); (V.S.); (N.B.); (Z.H.)
| | - Višnja Stulić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.B.M.); (V.S.); (N.B.); (Z.H.)
| | - Predrag Putnik
- Department of Food Technology, University North, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia
| | - Nikša Bekavac
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.B.M.); (V.S.); (N.B.); (Z.H.)
| | - Branimir Pavlić
- Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia; (B.P.); (S.M.)
| | - Sanja Milošević
- Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia; (B.P.); (S.M.)
| | - Branko Velebit
- Institute of Meat Hygiene and Technology, Kaćanskog 13, 11040 Belgrade, Serbia;
| | - Zoran Herceg
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.B.M.); (V.S.); (N.B.); (Z.H.)
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.B.M.); (V.S.); (N.B.); (Z.H.)
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Bebek Markovinović A, Brdar D, Putnik P, Bosiljkov T, Durgo K, Huđek Turković A, Brčić Karačonji I, Jurica K, Pavlić B, Granato D, Bursać Kovačević D. Strawberry tree fruits (Arbutus unedo L.): Bioactive composition, cellular antioxidant activity, and 3D printing of functional foods. Food Chem 2024; 433:137287. [PMID: 37708697 DOI: 10.1016/j.foodchem.2023.137287] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 08/11/2023] [Accepted: 08/24/2023] [Indexed: 09/16/2023]
Abstract
The aim of this study was to investigate the use of Arbutus unedo L. fruits for the production of functional foods by three-dimensional printing (3DP). First, the biological activity of the fruits was investigated in vitro, followed by 3DP with different starch types and proportions using two 3DP programs. All 3DP samples were characterized for their bioactive, antioxidant, physicochemical and rheological properties. In terms of biological activity, the recommended daily dose of polyphenols from the aqueous extract of A. unedo can protect the integrity of DNA. Moreover, it could be useful as an antimicrobial agent. All 3DP parameters significantly affected bioactive compounds and antioxidant capacity. The 3DP products were found to be a good source of polyphenols (632.60 mg/100 g), among which condensed tannins were predominant (42 %). In conclusion, the fruits of A. unedo should be considered as a sustainable resource for the production of innovative functional foods with 3DP.
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Affiliation(s)
- Anica Bebek Markovinović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
| | - Dora Brdar
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Predrag Putnik
- Department of Food Technology, University North, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia.
| | - Tomislav Bosiljkov
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
| | - Ksenija Durgo
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
| | - Ana Huđek Turković
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
| | - Irena Brčić Karačonji
- Institute for Medical Research and Occupational Health, Ksaverska cesta 2, 10000 Zagreb, Croatia; Faculty of Health Studies, University of Rijeka, Viktora Cara Emina 5, 51000 Rijeka, Croatia.
| | - Karlo Jurica
- Special Security Operations Directorate, Ministry of the Interior, Ulica grada Vukovara 33, 10000 Zagreb, Croatia
| | - Branimir Pavlić
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia.
| | - Daniel Granato
- Bioactivity and Applications Lab, Department of Biological Sciences, University of Limerick, Limerick V94 T9PX, Ireland.
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
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Bebek Markovinović A, Stulić V, Putnik P, Birkić A, Jambrović M, Šaško D, Ljubičić J, Pavlić B, Herceg Z, Bursać Kovačević D. Pulsed Electric Field (PEF) and High-Power Ultrasound (HPU) in the Hurdle Concept for the Preservation of Antioxidant Bioactive Compounds of Strawberry Juice-A Chemometric Evaluation-Part I. Foods 2023; 12:3172. [PMID: 37685106 PMCID: PMC10486361 DOI: 10.3390/foods12173172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Revised: 08/16/2023] [Accepted: 08/21/2023] [Indexed: 09/10/2023] Open
Abstract
This work investigated the influence of pulsed electric field (PEF) and high-power ultrasound (HPU) combined with hurdle technology to preserve the bioactive compounds (BACs) content and antioxidant activity in stored strawberry juices. PEF was performed at 30 kV cm-1, 100 Hz during 1.5, 3, and 4.5 min, while HPU was performed at 25% amplitude and 50% pulse during 2.5, 5.0, and 7.5 min. Total phenols and hydroxycinnamic acids were the most stable BACs during the hurdle treatment without influence of the duration of both treatments, while flavonols and condensed tannins showed a significant stability dependence with respect to the duration of both treatments. Total phenols were also stable during storage, in contrast to the individual groups of BACs studied. A chemometric approach was used to optimize the parameters of the hurdle treatments with respect to the highest level of BACs and the antioxidant activity of the treated juices. In general, shorter treatment times in the hurdle approach resulted in better stability of BACs and antioxidant activity. The hurdle technology investigated in this study has the strong potential to be an excellent concept for optimizing the operating parameters of PEF and HPU technologies in the preservation of functional foods.
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Affiliation(s)
- Anica Bebek Markovinović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.B.M.); (V.S.); (A.B.); (M.J.); (D.Š.); (J.L.); (Z.H.)
| | - Višnja Stulić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.B.M.); (V.S.); (A.B.); (M.J.); (D.Š.); (J.L.); (Z.H.)
| | - Predrag Putnik
- Department of Food Technology, University North, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia
| | - Anamaria Birkić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.B.M.); (V.S.); (A.B.); (M.J.); (D.Š.); (J.L.); (Z.H.)
| | - Maja Jambrović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.B.M.); (V.S.); (A.B.); (M.J.); (D.Š.); (J.L.); (Z.H.)
| | - Dolores Šaško
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.B.M.); (V.S.); (A.B.); (M.J.); (D.Š.); (J.L.); (Z.H.)
| | - Josipa Ljubičić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.B.M.); (V.S.); (A.B.); (M.J.); (D.Š.); (J.L.); (Z.H.)
| | - Branimir Pavlić
- Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia;
| | - Zoran Herceg
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.B.M.); (V.S.); (A.B.); (M.J.); (D.Š.); (J.L.); (Z.H.)
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.B.M.); (V.S.); (A.B.); (M.J.); (D.Š.); (J.L.); (Z.H.)
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Bebek Markovinović A, Milošević S, Teslić N, Pavlić B, Putnik P, Brčić Karačonji I, Jurica K, Lasić D, Bursać Kovačević D. Development of a Pressurized Green Liquid Extraction Procedure to Recover Antioxidant Bioactive Compounds from Strawberry Tree Fruit ( Arbutus unedo L.). Plants (Basel) 2023; 12:2006. [PMID: 37653923 PMCID: PMC10223544 DOI: 10.3390/plants12102006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/21/2023] [Revised: 05/15/2023] [Accepted: 05/16/2023] [Indexed: 09/02/2023]
Abstract
Strawberry tree fruits (Arbutus unedo L.) are a natural source of valuable biologically active compounds. Therefore, the aim of this work was to develop a green extraction approach using pressurized liquid extraction (PLE) to provide the highest yield of bioactive compounds. Different extraction solvents (distilled water, 50% and 96% ethanol) and different PLE parameters were investigated: temperature (40, 80, and 120 °C), static extraction time (5 and 10 min), and number of cycles (1 and 2). Total phenolic contents (TPC), hydroxycinnamic acids (HCA), flavonols (FL), total flavonoids (TF), condensed tannins (CT), and antioxidant capacity (DPPH and FRAP) were determined in PLE extracts. Solvent type, temperature, static extraction time, and number of cycles had a statistically significant effect on all bioactive compounds and antioxidant capacity (p ≤ 0.05). All bioactive compounds were positively correlated with temperature, except for TPC and DPPH. For all polyphenols studied, the optimal PLE parameters were a temperature of 120 °C, a static extraction time of 10 min and 2 cycles. The best solvent for most bioactive compounds was 96% ethanol, except for TPC, for which 50% ethanol was better. This study suggests that PLE is a promising tool to intensify the extraction of bioactive compounds from strawberry tree fruits.
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Affiliation(s)
- Anica Bebek Markovinović
- Faculty of Food Technology and of Biotechnology, University Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
| | - Sanja Milošević
- Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia; (S.M.); (B.P.)
| | - Nemanja Teslić
- Institute of Food Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia;
| | - Branimir Pavlić
- Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia; (S.M.); (B.P.)
| | - Predrag Putnik
- Department of Food Technology, University North, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia
| | - Irena Brčić Karačonji
- Institute for Medical Research and Occupational Health, Ksaverska Cesta 2, 10000 Zagreb, Croatia;
- Faculty of Health Studies, University of Rijeka, Viktora Cara Emina 5, 51000 Rijeka, Croatia
| | - Karlo Jurica
- Special Security Operations Directorate, Ministry of the Interior, Ulica Grada Vukovara 33, 10000 Zagreb, Croatia;
| | - Dario Lasić
- Andrija Štampar Teaching Institute for Public Health, Mirogojska 16, 10000 Zagreb, Croatia;
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and of Biotechnology, University Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
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Pavlić B, Kaplan M, Zeković Z, Canli O, Jovičić N, Bursać Kovačević D, Bebek Markovinović A, Putnik P, Bera O. Kinetics of Microwave-Assisted Extraction Process Applied on Recovery of Peppermint Polyphenols: Experiments and Modeling. Plants (Basel) 2023; 12:1391. [PMID: 36987079 PMCID: PMC10053306 DOI: 10.3390/plants12061391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 03/16/2023] [Accepted: 03/17/2023] [Indexed: 06/19/2023]
Abstract
The aim of this work was to investigate the microwave-assisted extraction (MAE) kinetics of polyphenolic compounds from organic peppermint leaves. The phytochemicals of peppermint (Mentha piperita L.) are increasingly used in food technology due to their numerous biological activities. The processing of various plant materials by MAE and the production of high-quality extracts is becoming increasingly important. Therefore, the influence of microwave irradiation power (90, 180, 360, 600, and 800 W) on total extraction yield (Y), total polyphenols yield (TP), and flavonoid yield (TF) were investigated. Common empirical models (first-order, Peleg's hyperbolic, Elovich's logarithmic, and power-law model) were applied to the extraction process. The first-order kinetics model provided the best agreement with the experimental results in terms of statistical parameters (SSer, R2, and AARD). Therefore, the influences of irradiation power on the adjustable model parameters (k and Ceq) were investigated. It was found that irradiation power exerted a significant influence on k, while its influence on the asymptotic value of the response was negligible. The highest experimentally determined k (2.28 min-1) was obtained at an irradiation power of 600 W, while the optimal irradiation power determined by the maximum fitting curve determination predicted the highest k (2.36 min-1) at 665 W.
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Affiliation(s)
- Branimir Pavlić
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (B.P.)
| | - Muammer Kaplan
- TUBITAK Marmara Research Centre, Institute of Chemical Technology, P.O. Box 21, Gebze 41470, Kocaeli, Turkey
| | - Zoran Zeković
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (B.P.)
| | - Oltan Canli
- TUBITAK Marmara Research Centre, Environment and Cleaner Production Institute, P.O. Box 21, Gebze 41470, Kocaeli, Turkey
| | - Nebojša Jovičić
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (B.P.)
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Anica Bebek Markovinović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Predrag Putnik
- Department of Food Technology, University North, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia
| | - Oskar Bera
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (B.P.)
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Gladikostić N, Ikonić B, Teslić N, Zeković Z, Božović D, Putnik P, Bursać Kovačević D, Pavlić B. Essential Oils from Apiaceae, Asteraceae, Cupressaceae and Lamiaceae Families Grown in Serbia: Comparative Chemical Profiling with In Vitro Antioxidant Activity. Plants (Basel) 2023; 12:745. [PMID: 36840093 PMCID: PMC9968228 DOI: 10.3390/plants12040745] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 02/03/2023] [Accepted: 02/06/2023] [Indexed: 06/18/2023]
Abstract
The aim of the present study was to investigate the chemical profile and antioxidant activity of essential oils obtained from the most commonly grown plant species in Serbia. Aromatic and medicinal plants from Lamiaceae (Mentha x Piperita, Ocimum basilicum, Origanum majorana, Origanum vulgare, Salvia officinalis, Satureja hortensis, Satureja montana and Thymus vulgaris), Asteraceae (Ehinacea purpurea and Matricaria chamomilla), Apiaceae (Anethum graveolens, Carum carvi, Foeniculum vulgare, Petroselinum crispum and Pimpinella anisum) and Cupressaceae (Juniperus comunis) were selected as raw material for essential oils (EOs)' isolation. Hydrodistillation (HD) was used for the isolation of EOs while they were evaluated in terms of yield and terpenoid profiles by GC-MS. In vitro radical scavenging DPPH and ABTS+ radical activities were carried out for all EOs. Finally, a principal component analysis (PCA) was performed with the experimental results of the composition and antioxidant activity of the EOs, which showed a clear distinction between the selected plant species for the aforementioned responses. This work represents a screening tool for the selection of other EO candidates for further processing by emerging extraction techniques and the use of EOs as natural additives for meat products.
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Affiliation(s)
- Nevena Gladikostić
- Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Bojana Ikonić
- Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Nemanja Teslić
- Institute of Food Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Zoran Zeković
- Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Danica Božović
- Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Predrag Putnik
- Department of Food Technology, University North, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Branimir Pavlić
- Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia
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Jagodić I, Guth I, Lukić-Petrović S, Tamindžija D, Šojić Merkulov D, Finčur N, Bognár S, Putnik P, Banić N. Reusable Fe 2O 3/TiO 2/PVC Photocatalysts for the Removal of Methylene Blue in the Presence of Simulated Solar Radiation. Nanomaterials (Basel) 2023; 13:460. [PMID: 36770421 PMCID: PMC9919515 DOI: 10.3390/nano13030460] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 01/16/2023] [Accepted: 01/19/2023] [Indexed: 06/18/2023]
Abstract
Currently, environmental pollution by various organic pollutants (e.g., organic dyes) is a serious, emerging global issue. The aqueous environment is highly exposed to the harmful effects of these organic compounds. Furthermore, the commonly applied conventional purification techniques are not sufficient enough. Heterogeneous photocatalysis and the photo-Fenton process are effective, low-cost and green alternatives for the removal of organic pollutants. In this study, different iron(III) oxide/titanium(IV) oxide/polyvinyl chloride (Fe2O3/TiO2/PVC) nanocomposites in tablet form were investigated in the photodegradation of methylene blue (MB) under simulated sunlight, and their possible antibacterial effects were examined. The newly synthesized nanocomposites were characterized by scanning electron microscope, X-ray diffraction, UV-Vis diffuse reflectance spectroscopy, and Raman spectroscopy. The results showed a hematite crystal form in the case of Fe2O3(2) and Fe2O3 samples, while the Fe2O3(1) sample showed a combination of hematite and synthetic mineral akaganeite. The highest photocatalytic efficiency was achieved in the presence of Fe2O3/TiO2/PVC, when 70.6% of MB was removed. In addition, the possible photo-cleaning and reuse of the mentioned photocatalyst was also examined. Based on the results, it can be seen that the activity did not decrease after five successive runs. Nanocomposites also exhibited mild antibacterial effects against the two tested Gram-positive bacteria (S. aureus and B. cereus).
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Affiliation(s)
- Ivana Jagodić
- Department of Chemistry, Biochemistry and Environmental Protection, Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia
| | - Imre Guth
- Department of Physics, Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 4, 21000 Novi Sad, Serbia
| | - Svetlana Lukić-Petrović
- Department of Physics, Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 4, 21000 Novi Sad, Serbia
| | - Dragana Tamindžija
- Department of Biology and Ecology, Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 2, 21000 Novi Sad, Serbia
| | - Daniela Šojić Merkulov
- Department of Chemistry, Biochemistry and Environmental Protection, Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia
| | - Nina Finčur
- Department of Chemistry, Biochemistry and Environmental Protection, Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia
| | - Szabolcs Bognár
- Department of Chemistry, Biochemistry and Environmental Protection, Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia
| | - Predrag Putnik
- Department of Food Technology, University North, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia
| | - Nemanja Banić
- Department of Chemistry, Biochemistry and Environmental Protection, Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia
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8
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Bebek Markovinović A, Putnik P, Bičanić P, Brdar D, Duralija B, Pavlić B, Milošević S, Rocchetti G, Lucini L, Bursać Kovačević D. A Chemometric Investigation on the Functional Potential in High Power Ultrasound (HPU) Processed Strawberry Juice Made from Fruits Harvested at two Stages of Ripeness. Molecules 2022; 28:molecules28010138. [PMID: 36615332 PMCID: PMC9822254 DOI: 10.3390/molecules28010138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 12/10/2022] [Accepted: 12/20/2022] [Indexed: 12/28/2022]
Abstract
This work aimed to investigate the influence of high-power ultrasound (HPU) technology on the stability of bioactive compounds in strawberry juices obtained from fruits with different stages of ripeness (75% vs. 100%) and stored at 4 °C for 7 days. HPU parameters were amplitude (25, 50, 75, and 100%), pulses (50 vs. 100%) and treatment time (5 vs. 10 min). Amplitude and pulse had a significant effect (p ≤ 0.05) on all bioactive compounds except flavonols and hydroxycinnamic acids. The treatment duration of 5 min vs. 10 min had a significant positive impact on the content of anthocyanins, flavonols and condensed tannins, while the opposite was observed for total phenols, whereas no statistically significant effect was observed for hydroxycinnamic acids. The temperature changes during HPU treatment correlated positively with almost all HPU treatment parameters (amplitude, pulse, energy, power, frequency). Optimal parameters of HPU were obtained for temperature changes, where the highest content of a particular group of bioactive compounds was obtained. Results showed that by combining fruits with a certain ripeness and optimal HPU treatment, it would be possible to produce juices with highly preserved bioactive compounds, while HPU technology has prospects for application in functional food products.
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Affiliation(s)
- Anica Bebek Markovinović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Predrag Putnik
- Department of Food Technology, University North, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia
| | - Paula Bičanić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Dora Brdar
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Boris Duralija
- Department of Pomology, Division of Horticulture and Landscape Architecture, Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, Croatia
| | - Branimir Pavlić
- Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Sanja Milošević
- Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Gabriele Rocchetti
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
- Correspondence:
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9
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Bognár S, Putnik P, Maksimović I, Velebit B, Putnik-Delić M, Šojić Merkulov D. Sustainable Removal of Tolperisone from Waters by Application of Photocatalysis, Nanotechnology, and Chemometrics: Quantification, Environmental Toxicity, and Degradation Optimization. Nanomaterials (Basel) 2022; 12:4199. [PMID: 36500821 PMCID: PMC9740293 DOI: 10.3390/nano12234199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 11/18/2022] [Accepted: 11/23/2022] [Indexed: 06/17/2023]
Abstract
Environmental pollution is an emerging global issue. Heterogenous photocatalytic degradation, which belongs to the advanced oxidation processes, is a promising sustainable technique for the removal of harmful pollutants (e.g., pharmaceuticals) from natural resources (surface and underground waters), as well as wastewaters. In our study, we examined the efficiency of photocatalytic degradation (with TiO2 and ZnO as photocatalysts) of tolperisone hydrochloride (TLP) and the effect of TLP and its degradation intermediates on germination, photosynthetic capacity, and biomass production of wheat. According to the UFLC-DAD and LC-ESI-MS results, we found that the complete degradation of TLP can be reached after 60.83 min of UV irradiation using TiO2 as a photocatalyst. Furthermore, we determined that germination, biomass production, and chlorophyll b (Chl b) were not related to the percentage of TLP after irradiation. Chlorophyll a (Chl a) (r = -0.61, p ≤ 0.05), Chl a+b (r = -0.56, p ≤ 0.05), and carotenoid (car) (r = -0.57, p ≤ 0.05) were strongly inversely (negatively) correlated with TLP, while Chl a+b/car (r = 0.36, p ≤ 0.05) was moderately (positively) related.
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Affiliation(s)
- Szabolcs Bognár
- Department of Chemistry, Biochemistry and Environmental Protection, Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia
| | - Predrag Putnik
- Department of Food Technology, University North, Trg Dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia
| | - Ivana Maksimović
- Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia
| | - Branko Velebit
- Institute of Meat Hygiene and Technology, Kaćanskog 13, 11040 Belgrade, Serbia
| | - Marina Putnik-Delić
- Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia
| | - Daniela Šojić Merkulov
- Department of Chemistry, Biochemistry and Environmental Protection, Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia
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10
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Velebit B, Milojević L, Baltić T, Grković N, Gummalla S, Velebit M, Škoko I, Mojsova S, Putnik P. Efficacy of cold atmospheric plasma for inactivation of viruses on raspberries. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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11
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Šojić B, Putnik P, Danilović B, Teslić N, Bursać Kovačević D, Pavlić B. Lipid Extracts Obtained by Supercritical Fluid Extraction and Their Application in Meat Products. Antioxidants (Basel) 2022; 11:antiox11040716. [PMID: 35453401 PMCID: PMC9024703 DOI: 10.3390/antiox11040716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Revised: 03/30/2022] [Accepted: 04/04/2022] [Indexed: 02/04/2023] Open
Abstract
Supercritical fluid extraction (SFE) has been recognized as the green and clean technique without any negative impact on the environment. Although this technique has shown high selectivity towards lipophilic bioactive compounds, very few case studies on the application of these extracts in final products and different food matrices were observed. Considering the recent developments in food science and the increasing application of supercritical extracts in meat products in the last decade (2012–2022), the aim of this manuscript was to provide a systematic review of the lipid extracts and bioactives successfully obtained by supercritical fluid extraction and their application in meat products as antioxidant and/or antimicrobial agents. Lipophilic bioactives from natural resources were explained in the first step, which was followed by the fundamentals of supercritical fluid extraction and application on recovery of these bioactives. Finally, the application of natural extracts and bioactives obtained by this technique as functional additives in meat and meat products were thoroughly discussed in order to review the state-of-the-art techniques and set the challenges for further studies.
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Affiliation(s)
- Branislav Šojić
- Faculty of Technology, University of Novi Sad, 21000 Novi Sad, Serbia;
| | - Predrag Putnik
- Department of Food Technology, University North, 48000 Koprivnica, Croatia;
| | - Bojana Danilović
- Faculty of Technology, University of Niš, 16000 Leskovac, Serbia;
| | - Nemanja Teslić
- Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia;
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
- Correspondence: (D.B.K.); (B.P.)
| | - Branimir Pavlić
- Faculty of Technology, University of Novi Sad, 21000 Novi Sad, Serbia;
- Correspondence: (D.B.K.); (B.P.)
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12
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Asl PJ, Rajulapati V, Gavahian M, Kapusta I, Putnik P, Mousavi Khaneghah A, Marszałek K. Non-thermal plasma technique for preservation of fresh foods: A review. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108560] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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13
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Bebek Markovinović A, Putnik P, Duralija B, Krivohlavek A, Ivešić M, Mandić Andačić I, Palac Bešlić I, Pavlić B, Lorenzo JM, Bursać Kovačević D. Chemometric Valorization of Strawberry ( Fragaria x ananassa Duch.) cv. 'Albion' for the Production of Functional Juice: The Impact of Physicochemical, Toxicological, Sensory, and Bioactive Value. Foods 2022; 11:foods11050640. [PMID: 35267273 PMCID: PMC8909511 DOI: 10.3390/foods11050640] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 01/31/2022] [Accepted: 02/05/2022] [Indexed: 12/26/2022] Open
Abstract
Strawberries (Fragaria x ananassa Duch. cv. 'Albion') were harvested at two stages of ripeness (75% vs. 100%) and their physicochemical, sensory, toxicological, and bioactive properties were evaluated before and after processing into juice. The fresh fruits and their by-products were also evaluated. During processing into juice, the color change was higher in the fully ripe fruits, confirming the encouraging prospects for using the less ripe strawberries for processing. The analysis of heavy metals (Cu, Zn, Ni, As, Cd, Pb) was carried out, and in juice and by-product samples of 100% maturity, only Pb was higher than the MDK. Of the 566 pesticides analyzed, only cyprodinil was found in the by-products of the strawberries at 75% maturity, while pyrimethanil was detected in all samples. Fresh strawberries of both ripeness levels were rated similarly to the corresponding juices for all sensory attributes studied, indicating that sensory perception was not affected by processing. However, ripeness was found to be an important factor influencing most sensory attributes. The by-products were the materials with the highest levels of all bioactive compounds. Considering all quality parameters evaluated, the chemometric evaluation confirms the suitability of 75% ripe strawberries for processing into functional juice, which could be important for the juice industry.
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Affiliation(s)
- Anica Bebek Markovinović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
| | - Predrag Putnik
- Department of Food Technology, University North, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia
- Correspondence: (P.P.); (D.B.K.)
| | - Boris Duralija
- Department of Pomology, Division of Horticulture and Landscape Architecture, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10000 Zagreb, Croatia;
| | - Adela Krivohlavek
- Andrija Štampar Teaching Institute of Public Health, Mirogojska 16, 10000 Zagreb, Croatia; (A.K.); (M.I.); (I.M.A.); (I.P.B.)
| | - Martina Ivešić
- Andrija Štampar Teaching Institute of Public Health, Mirogojska 16, 10000 Zagreb, Croatia; (A.K.); (M.I.); (I.M.A.); (I.P.B.)
| | - Ivana Mandić Andačić
- Andrija Štampar Teaching Institute of Public Health, Mirogojska 16, 10000 Zagreb, Croatia; (A.K.); (M.I.); (I.M.A.); (I.P.B.)
| | - Iva Palac Bešlić
- Andrija Štampar Teaching Institute of Public Health, Mirogojska 16, 10000 Zagreb, Croatia; (A.K.); (M.I.); (I.M.A.); (I.P.B.)
| | - Branimir Pavlić
- Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia;
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain;
- Universidade de Vigo, Area de Tecnoloxia dos Alimentos, Facultad de Ciencias de Ourense, 32004 Ourense, Spain
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
- Correspondence: (P.P.); (D.B.K.)
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14
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Lazarević M, Putnik P, Šojić Merkulov D. Chemometric evaluation of different parameters for removal of tembotrione (agricultural herbicide) from water by adsorption and photocatalytic degradation using sustainable nanotechnology. Food Energy Secur 2022. [DOI: 10.1002/fes3.368] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Affiliation(s)
- Marina Lazarević
- Department of Chemistry, Biochemistry and Environmental Protection University of Novi Sad Faculty of Sciences Novi Sad Serbia
| | - Predrag Putnik
- Department of Food Technology University North Koprivnica Croatia
| | - Daniela Šojić Merkulov
- Department of Chemistry, Biochemistry and Environmental Protection University of Novi Sad Faculty of Sciences Novi Sad Serbia
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15
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Jurica K, Brčić Karačonji I, Lasić D, Bursać Kovačević D, Putnik P. Unauthorized Food Manipulation as a Criminal Offense: Food Authenticity, Legal Frameworks, Analytical Tools and Cases. Foods 2021; 10:foods10112570. [PMID: 34828851 PMCID: PMC8624002 DOI: 10.3390/foods10112570] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Revised: 10/17/2021] [Accepted: 10/21/2021] [Indexed: 11/16/2022] Open
Abstract
Food fraud is a criminal intent motivated by economic gain to adulterate or misrepresent food ingredients and packaging. The development of a reliable food supply system is at great risk under globalization, but Food Business Operators (FBOs) have a legal obligation to implement and maintain food traceability and quality at all stages of food production, processing, and distribution. Incidents of food fraud have a strong negative impact on consumer confidence in the food industry. Therefore, local and international regulatory mechanisms are established to prevent or mitigate food fraud. This review brings new perspectives linking EU and US legislation, as well as new definitions and descriptions of the criminal aspect of food fraud incidents. It also describes certain new insights into the application of state-of-the-art methods and techniques that provide valuable tools for geographic, botanical, or other chemical markers of food authenticity. The review also provides an overview of the most common cases of food fraud worldwide from 2010 to 2020. Further research is needed to support the development of predictive models for innovative approaches to adulteration, especially when some valuable nutrients are replaced by toxic ingredients. A possible solution to minimize food fraud incidents is to increase the level of risk-based inspections, establish more productive monitoring and implementation of food protection systems in the supply chain, and implement better ingredient control and certification. National and international (e.g., regional) police offices for food fraud should be introduced, possessing knowledge and skills in food, food safety, food processing, and food products, as initial positive results have emerged in some countries.
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Affiliation(s)
- Karlo Jurica
- Special Security Operations Directorate, Ministry of the Interior, Ulica Grada Vukovara 33, 10000 Zagreb, Croatia;
| | - Irena Brčić Karačonji
- Institute for Medical Research and Occupational Health, Ksaverska Cesta 2, 10000 Zagreb, Croatia;
- Faculty of Health Studies, University of Rijeka, Viktora Cara Emina 5, 51000 Rijeka, Croatia
| | - Dario Lasić
- Andrija Štampar Teaching Institute for Public Health, Mirogojska 16, 10000 Zagreb, Croatia;
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
| | - Predrag Putnik
- Department of Food Technology, University North, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia
- Correspondence:
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16
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Tomašević I, Putnik P, Valjak F, Pavlić B, Šojić B, Bebek Markovinović A, Bursać Kovačević D. 3D printing as novel tool for fruit-based functional food production. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.03.015] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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17
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Agregán R, Munekata PES, Putnik P, Pateiro M, Bursać Kovačević D, Zavadlav S, Lorenzo JM. The Use of Novel Technologies in Egg Processing. Food Reviews International 2021. [DOI: 10.1080/87559129.2021.1980887] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Rubén Agregán
- Centro Tecnológico De La Carne De Galicia, Adva, Ourense, Spain
| | | | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Mirian Pateiro
- Centro Tecnológico De La Carne De Galicia, Adva, Ourense, Spain
| | | | - Sandra Zavadlav
- Department of Food Technology, Karlovac University of Applied Sciences, Karlovac Croatia
| | - José M. Lorenzo
- Centro Tecnológico De La Carne De Galicia, Adva, Ourense, Spain
- Área De Tecnología De Los Alimentos, Facultad De Ciencias De Ourense, Universidad De Vigo, Ourense, Spain
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Affiliation(s)
- Predrag Putnik
- Department of Food Technology, University North, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia
- Correspondence: (P.P.); (D.B.K.)
| | - Danijela Bursać Kovačević
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
- Correspondence: (P.P.); (D.B.K.)
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19
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Škegro M, Putnik P, Bursać Kovačević D, Kovač AP, Salkić L, Čanak I, Frece J, Zavadlav S, Ježek D. Chemometric Comparison of High-Pressure Processing and Thermal Pasteurization: The Nutritive, Sensory, and Microbial Quality of Smoothies. Foods 2021; 10:1167. [PMID: 34071017 PMCID: PMC8224750 DOI: 10.3390/foods10061167] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Revised: 05/11/2021] [Accepted: 05/20/2021] [Indexed: 11/23/2022] Open
Abstract
This study investigated the status of bioactive compounds (phenolic compounds, carotenoids, and vitamin C), changes in color performance, and microbiological quality in smoothies preserved by high-pressure processing (HP) and thermal pasteurization (P) during cold storage at 4 °C for 21 days. Chemometric tools were used to select relevant variables that represent the most useful information for the fast and accurate quality assessment of smoothies. HP was performed at 350 and 450 MPa for 5 and 15 min at room temperature, respectively, while P was performed at 85 °C for 7 min. Smoothies were prepared by blending juices of apple (50%, v/v), carrot (20%, v/v), chokeberry (5%, v/v), Indian banana puree (10%, w/v), and almond drink (15%, v/v). The results obtained indicated that lower pressures with a shorter duration of HP showed higher levels of bioactive compounds in the smoothies, compared to the control samples. Compared to P, the HP samples exhibited a greater stability of bioactive compounds during shelf life. HP was found to be highly effective in reducing the native microflora of the smoothies, without subsequent microbial activation during storage. This study demonstrated the usefulness of the chemometric approach in interpreting complex datasets for the effective quality assessment of smoothies treated with different preservation technologies.
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Affiliation(s)
- Marko Škegro
- Department of Process Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (M.Š.); (D.J.)
| | - Predrag Putnik
- Department of Food Technology, University North, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia;
| | - Danijela Bursać Kovačević
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.P.K.); (L.S.)
| | - Ana Petra Kovač
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.P.K.); (L.S.)
| | - Lidija Salkić
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.P.K.); (L.S.)
| | - Iva Čanak
- Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (I.Č.); (J.F.)
| | - Jadranka Frece
- Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (I.Č.); (J.F.)
| | - Sandra Zavadlav
- Department of Food Technology, Karlovac University of Applied Sciences, Trg J. J. Strossmayera 9, 47000 Karlovac, Croatia;
| | - Damir Ježek
- Department of Process Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (M.Š.); (D.J.)
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Radivojac A, Bera O, Zeković Z, Teslić N, Mrkonjić Ž, Bursać Kovačević D, Putnik P, Pavlić B. Extraction of Peppermint Essential Oils and Lipophilic Compounds: Assessment of Process Kinetics and Environmental Impacts with Multiple Techniques. Molecules 2021; 26:molecules26102879. [PMID: 34068025 PMCID: PMC8152490 DOI: 10.3390/molecules26102879] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 05/07/2021] [Accepted: 05/10/2021] [Indexed: 11/16/2022]
Abstract
Consumers are becoming more mindful of their well-being. Increasing awareness of the many beneficial properties of peppermint essential oil (EO) has significantly increased product sales in recent years. Hydrodistillation (HD), a proven conventional method, and a possible alternative in the form of microwave-assisted hydrodistillation (MWHD) have been used to isolate peppermint EO. Standard Soxhlet and alternatively supercritical fluid (SFE), microwave-assisted, and ultrasound-assisted extraction separated the lipid extracts. The distillations employed various power settings, and the EO yield varied from 0.15 to 0.80%. The estimated environmental impact in terms of electricity consumption and CO2 emissions suggested that MWHD is an energy efficient way to reduce CO2 emissions. Different extraction methods and solvent properties affected the lipid extract yield, which ranged from 2.55 to 5.36%. According to the corresponding values of statistical parameters, empiric mathematical models were successfully applied to model the kinetics of MWHD and SFE processes.
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Affiliation(s)
- Aleksandar Radivojac
- Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia; (A.R.); (O.B.); (Z.Z.); (Ž.M.)
- Emergent BioSolutions, 5901 East Lombard St, Baltimore, MD 21224, USA
| | - Oskar Bera
- Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia; (A.R.); (O.B.); (Z.Z.); (Ž.M.)
| | - Zoran Zeković
- Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia; (A.R.); (O.B.); (Z.Z.); (Ž.M.)
| | - Nemanja Teslić
- Institute of Food Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia;
| | - Živan Mrkonjić
- Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia; (A.R.); (O.B.); (Z.Z.); (Ž.M.)
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
| | - Predrag Putnik
- Department of Food Technology, University North, Trg Dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia
- Correspondence: (P.P.); (B.P.); Tel.: +381-63-874-34-20 (B.P.)
| | - Branimir Pavlić
- Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia; (A.R.); (O.B.); (Z.Z.); (Ž.M.)
- Correspondence: (P.P.); (B.P.); Tel.: +381-63-874-34-20 (B.P.)
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21
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Behl T, Rocchetti G, Chadha S, Zengin G, Bungau S, Kumar A, Mehta V, Uddin MS, Khullar G, Setia D, Arora S, Sinan KI, Ak G, Putnik P, Gallo M, Montesano D. Phytochemicals from Plant Foods as Potential Source of Antiviral Agents: An Overview. Pharmaceuticals (Basel) 2021; 14:381. [PMID: 33921724 PMCID: PMC8073840 DOI: 10.3390/ph14040381] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2021] [Revised: 04/13/2021] [Accepted: 04/17/2021] [Indexed: 12/11/2022] Open
Abstract
To date, the leading causes of mortality and morbidity worldwide include viral infections, such as Ebola, influenza virus, acquired immunodeficiency syndrome (AIDS), severe acute respiratory syndrome (SARS) and recently COVID-19 disease, caused by the SARS-CoV-2 virus. Currently, we can count on a narrow range of antiviral drugs, especially older generation ones like ribavirin and interferon which are effective against viruses in vitro but can often be ineffective in patients. In addition to these, we have antiviral agents for the treatment of herpes virus, influenza virus, HIV and hepatitis virus. Recently, drugs used in the past especially against ebolavirus, such as remdesivir and favipiravir, have been considered for the treatment of COVID-19 disease. However, even if these drugs represent important tools against viral diseases, they are certainly not sufficient to defend us from the multitude of viruses present in the environment. This represents a huge problem, especially considering the unprecedented global threat due to the advancement of COVID-19, which represents a potential risk to the health and life of millions of people. The demand, therefore, for new and effective antiviral drugs is very high. This review focuses on three fundamental points: (1) presents the main threats to human health, reviewing the most widespread viral diseases in the world, thus describing the scenario caused by the disease in question each time and evaluating the specific therapeutic remedies currently available. (2) It comprehensively describes main phytochemical classes, in particular from plant foods, with proven antiviral activities, the viruses potentially treated with the described phytochemicals. (3) Consideration of the various applications of drug delivery systems in order to improve the bioavailability of these compounds or extracts. A PRISMA flow diagram was used for the inclusion of the works. Taking into consideration the recent dramatic events caused by COVID-19 pandemic, the cry of alarm that denounces critical need for new antiviral drugs is extremely strong. For these reasons, a continuous systematic exploration of plant foods and their phytochemicals is necessary for the development of new antiviral agents capable of saving lives and improving their well-being.
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Affiliation(s)
- Tapan Behl
- Chitkara College of Pharmacy, Chitkara University, Punjab 140401, India; (S.C.); (A.K.); (G.K.); (D.S.); (S.A.)
| | - Gabriele Rocchetti
- Department for Sustainable Food Process, University Cattolica del Sacro Cuore, 29122 Piacenza, Italy;
| | - Swati Chadha
- Chitkara College of Pharmacy, Chitkara University, Punjab 140401, India; (S.C.); (A.K.); (G.K.); (D.S.); (S.A.)
| | - Gokhan Zengin
- Department of Biology, Faculty of Science, Selcuk University Campus, Konya 42130, Turkey; (G.Z.); (K.I.S.); (G.A.)
| | - Simona Bungau
- Department of Pharmacy, Faculty of Medicine and Pharmacy, University of Oradea, 410028 Oradea, Romania;
| | - Arun Kumar
- Chitkara College of Pharmacy, Chitkara University, Punjab 140401, India; (S.C.); (A.K.); (G.K.); (D.S.); (S.A.)
| | - Vineet Mehta
- Department of Pharmacology, Government College of Pharmacy, Rohru, Distt. Shimla, Himachal Pradesh 171207, India;
| | - Md Sahab Uddin
- Department of Pharmacy, Southeast University, Dhaka 1213, Bangladesh;
- Pharmakon Neuroscience Research Network, Dhaka 1207, Bangladesh
| | - Gaurav Khullar
- Chitkara College of Pharmacy, Chitkara University, Punjab 140401, India; (S.C.); (A.K.); (G.K.); (D.S.); (S.A.)
| | - Dhruv Setia
- Chitkara College of Pharmacy, Chitkara University, Punjab 140401, India; (S.C.); (A.K.); (G.K.); (D.S.); (S.A.)
| | - Sandeep Arora
- Chitkara College of Pharmacy, Chitkara University, Punjab 140401, India; (S.C.); (A.K.); (G.K.); (D.S.); (S.A.)
| | - Kouadio Ibrahime Sinan
- Department of Biology, Faculty of Science, Selcuk University Campus, Konya 42130, Turkey; (G.Z.); (K.I.S.); (G.A.)
| | - Gunes Ak
- Department of Biology, Faculty of Science, Selcuk University Campus, Konya 42130, Turkey; (G.Z.); (K.I.S.); (G.A.)
| | - Predrag Putnik
- Department of Food Technology, University North, 48000 Koprivnica, Croatia;
| | - Monica Gallo
- Department of Molecular Medicine and Medical Biotechnology, University of Naples Federico II, Via Pansini, 5, 80131 Naples, Italy
| | - Domenico Montesano
- Department of Pharmacy, University of Naples Federico II, 80131 Naples, Italy
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Pateiro M, Gómez B, Munekata PES, Barba FJ, Putnik P, Kovačević DB, Lorenzo JM. Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products. Molecules 2021; 26:1547. [PMID: 33799855 PMCID: PMC7999092 DOI: 10.3390/molecules26061547] [Citation(s) in RCA: 73] [Impact Index Per Article: 24.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2021] [Revised: 03/10/2021] [Accepted: 03/10/2021] [Indexed: 12/11/2022] Open
Abstract
The design of functional foods has grown recently as an answer to rising consumers' concerns and demands for natural, nutritional and healthy food products. Nanoencapsulation is a technique based on enclosing a bioactive compound (BAC) in liquid, solid or gaseous states within a matrix or inert material for preserving the coated substance (food or flavor molecules/ingredients). Nanoencapsulation can improve stability of BACs, improving the regulation of their release at physiologically active sites. Regarding materials for food and nutraceutical applications, the most used are carbohydrate-, protein- or lipid-based alternatives such as chitosan, peptide-chitosan and β-lactoglobulin nanoparticles (NPs) or emulsion biopolymer complexes. On the other hand, the main BACs used in foods for health promoting, including antioxidants, antimicrobials, vitamins, probiotics and prebiotics and others (minerals, enzymes and flavoring compounds). Nanotechnology can also play notable role in the development of programmable food, an original futuristic concept promising the consumers to obtain high quality food of desired nutritive and sensory characteristics.
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Affiliation(s)
- Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain; (M.P.); (B.G.); (P.E.S.M.)
| | - Belén Gómez
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain; (M.P.); (B.G.); (P.E.S.M.)
| | - Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain; (M.P.); (B.G.); (P.E.S.M.)
| | - Francisco J. Barba
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, 46100 Burjassot, València, Spain;
| | - Predrag Putnik
- Department of Food Technology, University North, Trg Dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia;
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain; (M.P.); (B.G.); (P.E.S.M.)
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Vigo, Ourense, Spain
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23
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Zavadlav S, Blažić M, Van de Velde F, Vignatti C, Fenoglio C, Piagentini AM, Pirovani ME, Perotti CM, Bursać Kovačević D, Putnik P. Sous-Vide as a Technique for Preparing Healthy and High-Quality Vegetable and Seafood Products. Foods 2020; 9:E1537. [PMID: 33113877 PMCID: PMC7693970 DOI: 10.3390/foods9111537] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2020] [Revised: 10/19/2020] [Accepted: 10/20/2020] [Indexed: 12/18/2022] Open
Abstract
Sous-vide is a technique of cooking foods in vacuum bags under strictly controlled temperature, offering improved taste, texture and nutritional values along with extended shelf life as compared to the traditional cooking methods. In addition to other constituents, vegetables and seafood represent important sources of phytochemicals. Thus, by applying sous-vide technology, preservation of such foods can be prolonged with almost full retention of native quality. In this way, sous-vide processing meets customers' growing demand for the production of safer and healthier foods. Considering the industrial points of view, sous-vide technology has proven to be an adequate substitute for traditional cooking methods. Therefore, its application in various aspects of food production has been increasingly researched. Although sous-vide cooking of meats and vegetables is well explored, the challenges remain with seafoods due to the large differences in structure and quality of marine organisms. Cephalopods (e.g., squid, octopus, etc.) are of particular interest, as the changes of their muscular physical structure during processing have to be carefully considered. Based on all the above, this study summarizes the literature review on the recent sous-vide application on vegetable and seafood products in view of production of high-quality and safe foodstuffs.
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Affiliation(s)
- Sandra Zavadlav
- Department of Food Technology, Karlovac University of Applied Sciences, Trg J. J. Strossmayera 9, 47 000 Karlovac, Croatia;
| | - Marijana Blažić
- Department of Food Technology, Karlovac University of Applied Sciences, Trg J. J. Strossmayera 9, 47 000 Karlovac, Croatia;
| | - Franco Van de Velde
- Facultad de Ingeniería Química, Instituto de Tecnología de Alimentos, Universidad Nacional del Litoral (FIQ, UNL), 1º de Mayo 3250, Santa Fe 3000, Argentina; (F.V.d.V.); (C.V.); (C.F.); (A.M.P.); (M.E.P.)
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Santiago del Estero 2829, Santa Fe 3000, Argentina;
| | - Charito Vignatti
- Facultad de Ingeniería Química, Instituto de Tecnología de Alimentos, Universidad Nacional del Litoral (FIQ, UNL), 1º de Mayo 3250, Santa Fe 3000, Argentina; (F.V.d.V.); (C.V.); (C.F.); (A.M.P.); (M.E.P.)
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Santiago del Estero 2829, Santa Fe 3000, Argentina;
| | - Cecilia Fenoglio
- Facultad de Ingeniería Química, Instituto de Tecnología de Alimentos, Universidad Nacional del Litoral (FIQ, UNL), 1º de Mayo 3250, Santa Fe 3000, Argentina; (F.V.d.V.); (C.V.); (C.F.); (A.M.P.); (M.E.P.)
| | - Andrea M. Piagentini
- Facultad de Ingeniería Química, Instituto de Tecnología de Alimentos, Universidad Nacional del Litoral (FIQ, UNL), 1º de Mayo 3250, Santa Fe 3000, Argentina; (F.V.d.V.); (C.V.); (C.F.); (A.M.P.); (M.E.P.)
| | - María Elida Pirovani
- Facultad de Ingeniería Química, Instituto de Tecnología de Alimentos, Universidad Nacional del Litoral (FIQ, UNL), 1º de Mayo 3250, Santa Fe 3000, Argentina; (F.V.d.V.); (C.V.); (C.F.); (A.M.P.); (M.E.P.)
| | - Cristina M. Perotti
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Santiago del Estero 2829, Santa Fe 3000, Argentina;
- Facultad de Ingeniería Química, Instituto de Lactología Industrial (INLAIN), Universidad Nacional del Litoral (FIQ, UNL/CONICET), Santiago del Estero 2829, Santa Fe 3000, Argentina
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
| | - Predrag Putnik
- Greenbird Medical Inc., Trg dr. Žarka Dolinara 18, 48 000 Koprivnica, Croatia
- Department of Food Technology, University North, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia
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Šojić Merkulov D, Lazarević M, Djordjevic A, Náfrádi M, Alapi T, Putnik P, Rakočević Z, Novaković M, Miljević B, Bognár S, Abramović B. Potential of TiO 2 with Various Au Nanoparticles for Catalyzing Mesotrione Removal from Wastewaters under Sunlight. Nanomaterials (Basel) 2020; 10:nano10081591. [PMID: 32823509 PMCID: PMC7466515 DOI: 10.3390/nano10081591] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 08/04/2020] [Accepted: 08/06/2020] [Indexed: 11/25/2022]
Abstract
Nowadays, great focus is given to the contamination of surface and groundwater because of the extensive usage of pesticides in agriculture. The improvements of commercial catalyst TiO2 activity using different Au nanoparticles were investigated for mesotrione photocatalytic degradation under simulated sunlight. The selected system was 2.43 × 10−3% Au–S–CH2–CH2–OH/TiO2 (0.5 g/L) that was studied by transmission electron microscopy and ultraviolet-visible (UV-Vis) spectroscopy. It was found that TiO2 particles size was ~20 nm and ~50 nm, respectively. The Au nanoparticles were below 10 nm and were well distributed within the framework of TiO2. For 2.43 × 10−3% Au–S–CH2–CH2–OH/TiO2 (0.5 g/L), band gap energy was 2.45 eV. In comparison to the pure TiO2, addition of Au nanoparticles generally enhanced photocatalytic removal of mesotrione. By examining the degree of mineralization, it was found that 2.43 × 10−3% Au–S–CH2–CH2–OH/TiO2 (0.5 g/L) system was the most efficient for the removal of the mesotrione and intermediates. The effect of tert-butanol, NaF and ethylenediaminetetraacetic acid disodium salt on the transformation rate suggested that the relative contribution of various reactive species changed in following order: h+ > ●OHads > ●OHbulk. Finally, several intermediates that were formed during the photocatalytic treatment of mesotrione were identified.
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Affiliation(s)
- Daniela Šojić Merkulov
- Department of Chemistry, Biochemistry and Environmental Protection, Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia
| | - Marina Lazarević
- Department of Chemistry, Biochemistry and Environmental Protection, Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia
| | - Aleksandar Djordjevic
- Department of Chemistry, Biochemistry and Environmental Protection, Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia
| | - Máté Náfrádi
- Department of Inorganic and Analytical Chemistry, University of Szeged, Dóm tér 7, H-6720 Szeged, Hungary
| | - Tünde Alapi
- Department of Inorganic and Analytical Chemistry, University of Szeged, Dóm tér 7, H-6720 Szeged, Hungary
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Zlatko Rakočević
- Institute for Nuclear Sciences "Vinča", University of Belgrade, Mihajla Petrovića Alasa 12-14, 11351 Vinča, Belgrade, Serbia
| | - Mirjana Novaković
- Institute for Nuclear Sciences "Vinča", University of Belgrade, Mihajla Petrovića Alasa 12-14, 11351 Vinča, Belgrade, Serbia
| | - Bojan Miljević
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Szabolcs Bognár
- Department of Chemistry, Biochemistry and Environmental Protection, Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia
| | - Biljana Abramović
- Department of Chemistry, Biochemistry and Environmental Protection, Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia
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Žuntar I, Petric Z, Bursać Kovačević D, Putnik P. Safety of Probiotics: Functional Fruit Beverages and Nutraceuticals. Foods 2020; 9:E947. [PMID: 32708933 PMCID: PMC7404568 DOI: 10.3390/foods9070947] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2020] [Revised: 07/05/2020] [Accepted: 07/13/2020] [Indexed: 02/07/2023] Open
Abstract
Over the last decade, fruit juice consumption has increased. Their rise in popularity can be attributed to the belief that they are a quick way to consuming a dietary portion of fruit. Probiotics added to fruit juices produce various bioactive compounds, thus probiotic fruit juices can be considered as a new type of functional foods. Such combinations could improve nutritional properties and provide health benefits of fruit juices, due to delivering positive health attributes from both sources (fruit juices and probiotics). However, this review discusses the other side of the same coin, i.e., the one that challenges general beliefs that probiotics are undoubtedly safe. This topic deserves more acknowledgments from the medical and nutritional literature, as it is highly important for health care professionals and nutritionists who must be aware of potential probiotic issues. Still, clinical trials have not adequately questioned the safety of probiotics, as they are generally considered safe. Therefore, this reviews aims to give an evidence-based perspective of probiotic safety, focusing on probiotic fruit beverages and nutraceuticals, by providing documented clinical case reports and studies. Finally, the paper deals with some additional insights from the pharmacological and toxicological point of views, such as pharmacological repercussions of probiotics on health.
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Affiliation(s)
- Irena Žuntar
- Faculty of Pharmacy and Biochemistry, University of Zagreb, Ante Kovačića 1, 10000 Zagreb, Croatia;
| | - Zvonimir Petric
- Unit of Pharmacokinetics and Drug Metabolism, Department of Pharmacology at the Institute of Neuroscience and Physiology Sahlgrenska Academy at the University of Gothenburg, 40530 Göteborg, Sweden;
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
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Dimić I, Teslić N, Putnik P, Bursać Kovačević D, Zeković Z, Šojić B, Mrkonjić Ž, Čolović D, Montesano D, Pavlić B. Innovative and Conventional Valorizations of Grape Seeds from Winery By-Products as Sustainable Source of Lipophilic Antioxidants. Antioxidants (Basel) 2020; 9:E568. [PMID: 32630185 PMCID: PMC7402152 DOI: 10.3390/antiox9070568] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 06/22/2020] [Accepted: 06/23/2020] [Indexed: 01/01/2023] Open
Abstract
The aim of this study was to valorize the oil recovery from red and white grape seeds (Vitis vinifera L.) that remains as by-product after the winemaking process. Oils were extracted by modern techniques, ultrasound assisted (UAE), microwave assisted (MAE) and supercritical fluid extraction (SFE), and compared to the Soxhlet extraction (SE). Firstly, SFE was optimized at different operating conditions: pressure (250-350 bar), temperature (40-60 °C), CO2 flow rate (0.2, 0.3 and 0.4 kg h-1), and particle size (315-800 µm and >800 µm). The highest extraction yields were achieved by SFE at the optimal conditions: 350 bar, 60 °C, 0.4 kg h-1. Afterwards, SFE was compared to SE, UAE and MAE with respect to oil extraction yields, and analyzed for fatty acid composition and antioxidant capacity. Considering the general classification of fatty acids, it was found that samples had high content of polyunsaturated fatty acids, regardless of extraction technology. Tocopherol content was significantly influenced by all extraction methods, whereas UAE and MAE resulted in extracts richer with lipophilic antioxidants. In conclusion, modern extractions that are suited for industrial applications had better performance as compared to SE, as judging by the oil yield and quality.
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Affiliation(s)
- Ivana Dimić
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (I.D.); (Z.Z.); (B.Š.); (Ž.M.)
| | - Nemanja Teslić
- Institute of Food Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (N.T.); (D.Č.)
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (P.P.); (D.B.K.)
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (P.P.); (D.B.K.)
| | - Zoran Zeković
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (I.D.); (Z.Z.); (B.Š.); (Ž.M.)
| | - Branislav Šojić
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (I.D.); (Z.Z.); (B.Š.); (Ž.M.)
| | - Živan Mrkonjić
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (I.D.); (Z.Z.); (B.Š.); (Ž.M.)
| | - Dušica Čolović
- Institute of Food Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (N.T.); (D.Č.)
| | - Domenico Montesano
- Section of Food Science and Nutrition, Department of Pharmaceutical Sciences, University of Perugia, Via San Costanzo 1, 06126 Perugia, Italy
| | - Branimir Pavlić
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (I.D.); (Z.Z.); (B.Š.); (Ž.M.)
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Putnik P, Pavlić B, Šojić B, Zavadlav S, Žuntar I, Kao L, Kitonić D, Kovačević DB. Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices. Foods 2020; 9:E699. [PMID: 32492780 PMCID: PMC7353510 DOI: 10.3390/foods9060699] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 05/15/2020] [Accepted: 05/17/2020] [Indexed: 12/11/2022] Open
Abstract
Functional nutrition, which includes the consumption of fruit juices, has become the field of interest for those seeking a healthy lifestyle. Functional nutrition is also of great interest to the food industry, with the aims of improving human health and providing economic prosperity in a sustainable manner. The functional food sector is the most profitable part of the food industry, with a fast-growing market resulting from new sociodemographic trends (e.g., longer life expectancy, higher standard of living, better health care), which often includes sustainable concepts of food production. Therefore, the demand for hurdle technology in the food industry is growing, along with the consumption of minimally processed foods, not only because this approach inactivates microorganisms in food, but because it can also prolong the shelf life of food products. To preserve food products such as fruit juices, the hurdle technology approach often uses non-thermal methods as alternatives to pasteurization, which can cause a decrease in the nutritional value and quality of the food. Non-thermal technologies are often combined with different hurdles, such as antimicrobial additives, thermal treatment, and ultraviolet or pulsed light, to achieve synergistic effects and overall quality improvements in (functional) juices. Hence, hurdle technology could be a promising approach for the preservation of fruit juices due to its efficiency and low impact on juice quality and characteristics, although all processing parameters still require optimization.
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Affiliation(s)
- Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (L.K.); (D.K.)
| | - Branimir Pavlić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (B.P.); (B.Š.)
| | - Branislav Šojić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (B.P.); (B.Š.)
| | - Sandra Zavadlav
- Department of Food Technology, Karlovac University of Applied Sciences, Trg J. J. Strossmayera 9, 47000 Karlovac, Croatia;
| | - Irena Žuntar
- Faculty of Pharmacy and Biochemistry, University of Zagreb, Ante Kovačića 1, 10000 Zagreb, Croatia;
| | - Leona Kao
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (L.K.); (D.K.)
| | - Dora Kitonić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (L.K.); (D.K.)
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (L.K.); (D.K.)
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Granato D, Barba FJ, Bursać Kovačević D, Lorenzo JM, Cruz AG, Putnik P. Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety. Annu Rev Food Sci Technol 2020; 11:93-118. [PMID: 31905019 DOI: 10.1146/annurev-food-032519-051708] [Citation(s) in RCA: 215] [Impact Index Per Article: 53.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Functional foods is a very popular term in the social and scientific media; consequently, food producers have invested resources in the development of processed foods that may provide added functional benefits to consumers' well-being. Because of intrinsic regulation and end-of-use purposes in different countries, worldwide meanings and definitions of this term are still unclear. Hence, here we standardize this definition and propose a guideline to attest that some ingredients or foods truly deserve this special designation. Furthermore, focus is directed at the most recent studies and practical guidelines that can be used to develop and test the efficacy of potentially functional foods and ingredients. The most widespread functional ingredients, such as polyunsaturated fatty acids (PUFAs), probiotics/prebiotics/synbiotics, and antioxidants, and their technological means of delivery in food products are described. The review discusses the steps that food companies should take to ensure that their developed food product is truly functional.
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Affiliation(s)
- Daniel Granato
- Innovative Food System, Production Systems Unit, Natural Resources Institute Finland (Luke), FI-0250 Espoo, Finland;
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, 46100 Burjassot, València, Spain
| | | | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrao das Vinas, 32900 Ourense, Spain
| | - Adriano G Cruz
- Department of Food, Federal Institute of Science, Education and Technology of Rio de Janeiro (IFRJ), 20260-100 Rio de Janeiro, Brazil
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
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29
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Pedroso Pereira LT, Putnik P, Tadashi Iwase CH, de Oliveira Rocha L. Deoxynivalenol: insights on genetics, analytical methods and occurrence. Curr Opin Food Sci 2019. [DOI: 10.1016/j.cofs.2019.01.003] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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30
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Zavadlav S, Lacković I, Bursać Kovačević D, Greiner R, Putnik P, Vidaček Filipec S. Utilizing Impedance for Quality Assessment of European Squid ( Loligo Vulgaris) during Chilled Storage. Foods 2019; 8:E624. [PMID: 31795393 PMCID: PMC6963528 DOI: 10.3390/foods8120624] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2019] [Revised: 10/17/2019] [Accepted: 11/25/2019] [Indexed: 11/16/2022] Open
Abstract
This study evaluates the quality of chilled squid Loligo vulgaris by non-destructive measurements of bioelectrical impedance from the first post-mortem day under controlled conditions. Squid samples were stored at 4.5 °C and 55% of relative humidity for 11 days. Impedance magnitude (|Z|) and phase (φ) at 200 frequencies (100Hz to 100MHz) were measured using an Agilent 4294A Precision Impedance Analyzer with needle-type multi-electrode array on days 1, 2, 3, 4, 5, 8, 9, 10, and 11 of storage. The changes in color, sensory properties, total volatile nitrogen, pH, and water holding capacity were also determined. The obtained results indicated that the samples could be classified into five to six distinctive groups by measuring the electrical parameters at frequencies close to 5MHz. In general, φ is less dependent on temperature and measurement setup than |Z|, while records at 5MHz correlate well with the days of storage (R2 = 0.968). The data imply that it is only possible to estimate the length of storage for the samples with measurements of phase angle, which can be useful for the development of new analytical instruments. Biosensors have a practical industrial application, as it is demonstrated that bioelectrical impedance data correlates well with the days of chilled storage.
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Affiliation(s)
- Sandra Zavadlav
- Karlovac University of Applied Sciences, Trg J. J. Strossmayera 9, 47 000 Karlovac, Croatia
| | - Igor Lacković
- University of Zagreb, Faculty of Electrical Engineering and Computing, Unska 3, 10 000 Zagreb, Croatia;
| | - Danijela Bursać Kovačević
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10 000 Zagreb, Croatia, (S.V.F.)
| | - Ralf Greiner
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Straße 9, 76131 Karlsruhe, Germany;
| | - Predrag Putnik
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10 000 Zagreb, Croatia, (S.V.F.)
| | - Sanja Vidaček Filipec
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10 000 Zagreb, Croatia, (S.V.F.)
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Rocchetti G, Senizza B, Putnik P, Bursać Kovačević D, Barba FJ, Trevisan M, Lucini L. Untargeted screening of the bound / free phenolic composition in tomato cultivars for industrial transformation. J Sci Food Agric 2019; 99:6173-6181. [PMID: 31250429 DOI: 10.1002/jsfa.9889] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/21/2019] [Revised: 03/28/2019] [Accepted: 06/20/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Tomato is one of the most important agricultural crops and it is characterized by a wide bioactive compound profile. However, little information is reported on its comprehensive polyphenol profile. In this work, 13 commercial tomato cultivars for industrial transformation were screened by ultra-high-pressure liquid chromatography coupled to quadrupole-time-of-flight mass spectrometry (UHPLC-QTOF-MS) for both free and bound phenolic profiles. Thereafter, the in vitro antioxidant activity of each cultivar was assessed by ferric reducing antioxidant power (FRAP) and oxygen radical absorbance activity (ORAC) assays. Multivariate statistics, i.e. orthogonal projection to latent structures discriminant analysis (OPLS-DA), were then used to model samples according to their distinct phenolic signatures, thus providing compounds that better discriminated between the distributions of the cultivars that were considered. RESULTS More than 350 phenolic compounds could be identified across the samples that were considered: flavonoids (such as flavones and flavanols), hydroxycinnamic acids, lignans, and lower-molecular-weight phenolics were the most frequently observed classes of phenolics in tomato berries. Anthocyanins were the most abundant class among bound phenolics (being highest in the Leader F1 and Defender F1 cultivars), followed by tyrosols (mainly in Heinz cultivars). However, flavones and hydroxybenzoic acids were the most represented discriminant phenolics in the bound fraction. CONCLUSIONS Untargeted metabolomics allowed significant differences in phenolic composition to be outlined across the tomato cultivars that were analyzed. Such differences were particularly evident regarding the free-to-bound phenolic ratio, hence allowing differences in the bioaccessibility of phenolics to be postulated. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Gabriele Rocchetti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Biancamaria Senizza
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | | | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, València, Spain
| | - Marco Trevisan
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
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Fidelis M, de Moura C, Kabbas Junior T, Pap N, Mattila P, Mäkinen S, Putnik P, Bursać Kovačević D, Tian Y, Yang B, Granato D. Fruit Seeds as Sources of Bioactive Compounds: Sustainable Production of High Value-Added Ingredients from By-Products within Circular Economy. Molecules 2019; 24:E3854. [PMID: 31731548 PMCID: PMC6864632 DOI: 10.3390/molecules24213854] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2019] [Revised: 10/14/2019] [Accepted: 10/18/2019] [Indexed: 11/24/2022] Open
Abstract
The circular economy is an umbrella concept that applies different mechanisms aiming to minimize waste generation, thus decoupling economic growth from natural resources. Each year, an estimated one-third of all food produced is wasted; this is equivalent to 1.3 billion tons of food, which is worth around US$1 trillion or even $2.6 trillion when social and economic costs are included. In the fruit and vegetable sector, 45% of the total produced amount is lost in the production (post-harvest, processing, and distribution) and consumption chains. Therefore, it is necessary to find new technological and environmentally friendly solutions to utilize fruit wastes as new raw materials to develop and scale up the production of high value-added products and ingredients. Considering that the production and consumption of fruits has increased in the last years and following the need to find the sustainable use of different fruit side streams, this work aimed to describe the chemical composition and bioactivity of different fruit seeds consumed worldwide. A comprehensive focus is given on the extraction techniques of water-soluble and lipophilic compounds and in vitro/in vivo functionalities, and the link between chemical composition and observed activity is holistically explained.
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Affiliation(s)
- Marina Fidelis
- MSc in Food Science and Technology, Ponta Grossa 84035010, Brazil;
| | - Cristiane de Moura
- Graduate Program in Chemistry, State University of Ponta Grossa, Avenida Carlos Cavalcanti, 4748, Ponta Grossa 84030900, Brazil; (C.d.M.); (T.K.J.)
| | - Tufy Kabbas Junior
- Graduate Program in Chemistry, State University of Ponta Grossa, Avenida Carlos Cavalcanti, 4748, Ponta Grossa 84030900, Brazil; (C.d.M.); (T.K.J.)
| | - Nora Pap
- Food Processing and Quality, Innovative Food System, Production Systems Unit, Natural Resources Institute Finland (Luke), Tietotie 2, FI-02150 Espoo, Finland; (N.P.); (P.M.); (S.M.)
| | - Pirjo Mattila
- Food Processing and Quality, Innovative Food System, Production Systems Unit, Natural Resources Institute Finland (Luke), Tietotie 2, FI-02150 Espoo, Finland; (N.P.); (P.M.); (S.M.)
| | - Sari Mäkinen
- Food Processing and Quality, Innovative Food System, Production Systems Unit, Natural Resources Institute Finland (Luke), Tietotie 2, FI-02150 Espoo, Finland; (N.P.); (P.M.); (S.M.)
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (P.P.); (D.B.K.)
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (P.P.); (D.B.K.)
| | - Ye Tian
- Food Chemistry and Food Development Unit, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland; (Y.T.); (B.Y.)
| | - Baoru Yang
- Food Chemistry and Food Development Unit, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland; (Y.T.); (B.Y.)
| | - Daniel Granato
- Food Processing and Quality, Innovative Food System, Production Systems Unit, Natural Resources Institute Finland (Luke), Tietotie 2, FI-02150 Espoo, Finland; (N.P.); (P.M.); (S.M.)
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33
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Žuntar I, Putnik P, Bursać Kovačević D, Nutrizio M, Šupljika F, Poljanec A, Dubrović I, Barba FJ, Režek Jambrak A. Phenolic and Antioxidant Analysis of Olive Leaves Extracts ( Olea europaea L.) Obtained by High Voltage Electrical Discharges (HVED). Foods 2019; 8:foods8070248. [PMID: 31288471 PMCID: PMC6678916 DOI: 10.3390/foods8070248] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2019] [Revised: 07/04/2019] [Accepted: 07/05/2019] [Indexed: 02/08/2023] Open
Abstract
Background: The aim of this study was to evaluate high voltage electrical discharges (HVED) as a green technology, in order to establish the effectiveness of phenolic extraction from olive leaves against conventional extraction (CE). HVED parameters included different green solvents (water, ethanol), treatment times (3 and 9 min), gases (nitrogen, argon), and voltages (15, 20, 25 kV). Methods: Phenolic compounds were characterized by ultra-performance liquid chromatography-tandem mass spectrometer (UPLC-MS/MS), while antioxidant potency (total phenolic content and antioxidant capacity) were monitored spectrophotometrically. Data for Near infrared spectroscopy (NIR) spectroscopy, colorimetry, zeta potential, particle size, and conductivity were also reported. Results: The highest yield of phenolic compounds was obtained for the sample treated with argon/9 min/20 kV/50% (3.2 times higher as compared to CE). Obtained results suggested the usage of HVED technology in simultaneous extraction and nanoformulation, and production of stable emulsion systems. Antioxidant capacity (AOC) of obtained extracts showed no significant difference upon the HVED treatment. Conclusions: Ethanol with HVED destroys the linkage between phenolic compounds and components of the plant material to which they are bound. All extracts were compliant with legal requirements regarding content of contaminants, pesticide residues and toxic metals. In conclusion, HVED presents an excellent potential for phenolic compounds extraction for further use in functional food manufacturing.
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Affiliation(s)
- Irena Žuntar
- Faculty of Pharmacy and Biochemistry, University of Zagreb, 10000 Zagreb, Croatia
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
| | | | - Marinela Nutrizio
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
| | - Filip Šupljika
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
| | - Andreja Poljanec
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
| | - Igor Dubrović
- Teaching Institute for Public health of Primorje-Gorski Kotar County, 51000 Rijeka, Croatia
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, Burjassot, 46100 València, Spain
| | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia.
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34
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Bursać Kovačević D, Bilobrk J, Buntić B, Bosiljkov T, Karlović S, Rocchetti G, Lucini L, Barba FJ, Lorenzo JM, Putnik P. High‐power ultrasound altered the polyphenolic content and antioxidant capacity in cloudy apple juice during storage. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14023] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
| | - Josipa Bilobrk
- Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
| | - Blaženka Buntić
- Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
| | - Tomislav Bosiljkov
- Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
| | - Sven Karlović
- Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
| | - Gabriele Rocchetti
- Department for Sustainable Food Process Università Cattolica del Sacro Cuore Piacenza Italy
| | - Luigi Lucini
- Department for Sustainable Food Process Università Cattolica del Sacro Cuore Piacenza Italy
| | - Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy Universitat de València València Spain
| | | | - Predrag Putnik
- Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
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35
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Putnik P, Barba FJ, Lucini L, Rocchetti G, Montesano D. Conventional, non-conventional extraction techniques and new strategies for the recovery of bioactive compounds from plant material for human nutrition. Food Res Int 2019; 123:516-517. [PMID: 31285000 DOI: 10.1016/j.foodres.2019.05.010] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Affiliation(s)
- Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100, Burjassot, València, Spain
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Gabriele Rocchetti
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Domenico Montesano
- Department of Pharmaceutical Sciences, Section of Food Science and Nutrition, University of Perugia, Via San Costanzo 1, 06126 Perugia, Italy.
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36
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Gómez B, Munekata PES, Zhu Z, Barba FJ, Toldrá F, Putnik P, Bursać Kovačević D, Lorenzo JM. Challenges and opportunities regarding the use of alternative protein sources: Aquaculture and insects. Adv Food Nutr Res 2019; 89:259-295. [PMID: 31351528 DOI: 10.1016/bs.afnr.2019.03.003] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The world population is constantly growing so that the needs of food, including protein sources, will also increase considerably in the coming years. Animal farming has been related to numerous environmental consequences such as soil erosion, exaggerated water consumption, generation of large quantities of waste and accumulation of greenhouse gases. This is a situation that demonstrates the suitability and importance of finding more sustainable protein alternatives without losing the quality and the nutritional benefits of current common protein sources. In this context, it is worth highlighting the potential of insects and products derived from aquaculture. Particularly, farmed aquatic food products can reduce the impact on wild fish stocks, whose overfishing may end up in an ecological collapse, and insects are easy to be reared and efficient in converting feed into biomass. However, there are still several challenges like the need to adapt technologies and methods for the production and well-characterization of the new ingredients, careful evaluation of the introduction of such new proteins in the diet and its safety of use, including potential allergies, and the acceptance by consumers.
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Affiliation(s)
- Belén Gómez
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain
| | - Paulo E S Munekata
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain; Department of Food Engineering, College of Animal Science and Food Engineering, University of São Paulo, São Paulo, Brazil
| | - Zhenzhou Zhu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, València, Spain.
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | | | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain.
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37
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Gharibzahedi SMT, Hernández-Ortega C, Welti-Chanes J, Putnik P, Barba FJ, Mallikarjunan K, Escobedo-Avellaneda Z, Roohinejad S. High pressure processing of food-grade emulsion systems: Antimicrobial activity, and effect on the physicochemical properties. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.08.012] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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38
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Lorenzo JM, Munekata PE, Putnik P, Kovačević DB, Muchenje V, Barba FJ. Sources, Chemistry, and Biological Potential of Ellagitannins and Ellagic Acid Derivatives. Studies in Natural Products Chemistry 2019. [DOI: 10.1016/b978-0-444-64181-6.00006-1] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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39
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Putnik P, Kresoja Ž, Bosiljkov T, Režek Jambrak A, Barba FJ, Lorenzo JM, Roohinejad S, Granato D, Žuntar I, Bursać Kovačević D. Comparing the effects of thermal and non-thermal technologies on pomegranate juice quality: A review. Food Chem 2018; 279:150-161. [PMID: 30611474 DOI: 10.1016/j.foodchem.2018.11.131] [Citation(s) in RCA: 85] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2018] [Revised: 11/22/2018] [Accepted: 11/26/2018] [Indexed: 11/15/2022]
Abstract
The consumption of pomegranate juice (PJ) has increased substantially since scientific literature reported its therapeutic benefits that are attributable to antioxidant, antimicrobial, anti-carcinogenic, and anti-inflammatory properties. The growing consumer demands for fresh and high-quality food products have led to the interest in non-thermal technologies for preservation of fruit juices. Although thermal pasteurization is the most widely used preservation technology, it has adverse effects on the nutritional and sensory quality of juices. Conversely, non-thermal technologies are suitable alternatives for preservation and without negative effects on the quality. However, there is limited scientific literature concerning the use of non-thermal technologies for preservation of PJ. Therefore, this review focuses on PJ preservation by using non-thermal technologies. In conclusion, pomegranate is an economical crop that can justify the use of advanced non-thermal technologies for PJ preservation, as consumers' interest can offset the expenses associated with investments in alternative technological options and processing adjustments.
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Affiliation(s)
- Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Željka Kresoja
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Tomislav Bosiljkov
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Shahin Roohinejad
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA; Burn and Wound Healing Research Center, Division of Food and Nutrition, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Daniel Granato
- Department of Food Engineering, State University of Ponta Grossa, Ponta Grossa, Brazil
| | - Irena Žuntar
- Faculty of Pharmacy and Biochemistry of the University of Zagreb, A. Kovačića 1, 10000 Zagreb, Croatia
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
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40
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Bursać Kovačević D, Maras M, Barba FJ, Granato D, Roohinejad S, Mallikarjunan K, Montesano D, Lorenzo JM, Putnik P. Innovative technologies for the recovery of phytochemicals from Stevia rebaudiana Bertoni leaves: A review. Food Chem 2018; 268:513-521. [DOI: 10.1016/j.foodchem.2018.06.091] [Citation(s) in RCA: 73] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2018] [Revised: 06/14/2018] [Accepted: 06/18/2018] [Indexed: 01/01/2023]
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41
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Žuntar I, Krivohlavek A, Kosić-Vukšić J, Granato D, Bursać Kovačević D, Putnik P. Pharmacological and toxicological health risk of food (herbal) supplements adulterated with erectile dysfunction medications. Curr Opin Food Sci 2018. [DOI: 10.1016/j.cofs.2018.10.012] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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42
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Gómez B, Barba FJ, Domínguez R, Putnik P, Bursać Kovačević D, Pateiro M, Toldrá F, Lorenzo JM. Microencapsulation of antioxidant compounds through innovative technologies and its specific application in meat processing. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.10.006] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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43
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Dohrmann DD, Putnik P, Bursać Kovačević D, Simal-Gandara J, Lorenzo JM, Barba FJ. Japanese, Mediterranean and Argentinean diets and their potential roles in neurodegenerative diseases. Food Res Int 2018; 120:464-477. [PMID: 31000263 DOI: 10.1016/j.foodres.2018.10.090] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2018] [Revised: 10/18/2018] [Accepted: 10/30/2018] [Indexed: 02/06/2023]
Abstract
Environmental factors are responsible of cellular senescence and processes found in the development of cognitive disorders. The aim of this paper is to compare benefits of the Japanese, Mediterranean, and Argentinian Diet on the onset or prevention of senile dementia (SD) and Alzheimer's Disease (AD). Special focus was on the effects of specific compounds such as polyunsaturated fatty acids (PUFAs), antioxidants, and saturated and trans fatty acids. A high adherence to diets rich in PUFAs, monounsaturated fatty acids (MUFAs) and antioxidants may decrease the risk of developing neurodegenerative diseases; while the predominance of saturated and trans fatty acids possibly rises it.
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Affiliation(s)
- Diana Denise Dohrmann
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, Burjassot, València, Spain; Universidad de la Cuenca del Plata, Facultad de Ingeniería y Tecnología. Lavalle 50, 3410 Corrientes, Argentina
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, Burjassot, València, Spain.
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Roselló-Soto E, Barba FJ, Putnik P, Bursać Kovačević D, Lorenzo JM, Cantavella-Ferrero Y. Enhancing Bioactive Antioxidants' Extraction from "Horchata de Chufa" By-Products. Foods 2018; 7:E161. [PMID: 30275430 PMCID: PMC6209950 DOI: 10.3390/foods7100161] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2018] [Revised: 09/18/2018] [Accepted: 09/26/2018] [Indexed: 11/16/2022] Open
Abstract
During the production of a traditional drink produced from the tubers of Cyperus esculentus L. also known as "horchata de chufa," a high quantity of by-products are generated. These by-products are rich with valuable biological compounds, hence, there is a need to report their extraction conditions for further use in food production as raw materials. Therefore, the objective of this study was to evaluate and improve the conventional extraction process, applied for recovery of phenolic compounds, total flavonoids, and total antioxidant capacity from the by-products. Independent variables for extraction were: (i) Solvent type (mixtures of ethanol-water (v/v) at 0%, 25% and 50%); (ii) temperature (40, 50 and 60 °C), and (iii) extraction time (1, 2 and 3 h). The obtained results showed that solvent type, temperature, and time significantly influenced (p < 0.05) all investigated parameters. The highest content of total polyphenols (16.02 mg GAE/100 g of dry matter; d.m.), and total flavonoids (30.09 mg CE/100 g d.m.) was achieved by ethanol at 25% (v/v), after 3 h of extraction with temperatures of 60 °C and 50 °C, respectively. The highest value of antioxidant capacity (1759.81 µM Trolox equivalents/g d.m.) was observed with 50% aqueous ethanol (v/v), at 60 °C, and 3 h of extraction. From the obtained results, it can be concluded that the by-products of "Horchata de Chufa" are an important source of antioxidant bioactive compounds.
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Affiliation(s)
- Elena Roselló-Soto
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, Burjassot, 46100 València, Spain.
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, Burjassot, 46100 València, Spain.
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
| | - Yara Cantavella-Ferrero
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, Burjassot, 46100 València, Spain.
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45
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Fidelis M, Santos JS, Escher GB, Vieira do Carmo M, Azevedo L, Cristina da Silva M, Putnik P, Granato D. In vitro antioxidant and antihypertensive compounds from camu-camu (Myrciaria dubia McVaugh, Myrtaceae) seed coat: A multivariate structure-activity study. Food Chem Toxicol 2018; 120:479-490. [PMID: 30055315 DOI: 10.1016/j.fct.2018.07.043] [Citation(s) in RCA: 50] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2018] [Revised: 07/16/2018] [Accepted: 07/24/2018] [Indexed: 12/25/2022]
Abstract
Camu-camu (Myrciaria dubia) pulp, seeds, and skin are widely known because of their nutritional properties. However, the seed coat has never been studied as a source of bioactive compounds. Herein, we characterized the phenolic composition, the antioxidant activity, and inhibition of angiotensin-converting enzyme (ACE) of three different extracts (water, propanone, and ethanol) from this residue and assessed the structure-activity using bivariate and multivariate statistical approaches. Phenolic acids and flavonoids were quantified by high-performance liquid chromatography while the ferric reducing antioxidant power (FRAP), inhibition of lipid peroxidation using egg yolk and Wistar rat brain, scavenging of 2,2-diphenyl-1-picrylhydrazyl (DPPH•) radical, Folin-Ciocalteu reducing capacity (FCRC), and the inhibition of angiotensin-converting enzyme (ACE) by the extracts were also analyzed. t-Resveratrol was found in camu-camu seed coat for the first time. The aqueous extract had the highest total phenolic content, FRAP, DPPH•, FCRC, and inhibition of lipid oxidation using both chemical and biological assays, while the propanone extract showed the opposite behavior but it presented higher in vitro antihypertensive activity. The ethanolic extract exhibited intermediate values for the responses. The association between chemical composition and the functional properties of the camu-camu seed coat extracts were revealed using correlation analysis and principal component analysis.
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Affiliation(s)
- Marina Fidelis
- Graduate Program in Food Science and Technology, State University of Ponta Grossa, Avenida Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil
| | - Jânio Sousa Santos
- Graduate Program in Food Science and Technology, State University of Ponta Grossa, Avenida Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil
| | - Graziela Bragueto Escher
- Graduate Program in Food Science and Technology, State University of Ponta Grossa, Avenida Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil
| | - Mariana Vieira do Carmo
- Faculty of Nutrition, Federal University of Alfenas, Rua Gabriel Monteiro da Silva, 714, 37130-000, Alfenas, Brazil
| | - Luciana Azevedo
- Faculty of Nutrition, Federal University of Alfenas, Rua Gabriel Monteiro da Silva, 714, 37130-000, Alfenas, Brazil
| | - Marcia Cristina da Silva
- Department of Food, Federal Institute of Education, Science and Technology from Rio de Janeiro (IFRJ), 20270-021, Rio de Janeiro, Brazil
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
| | - Daniel Granato
- Graduate Program in Food Science and Technology, State University of Ponta Grossa, Avenida Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil.
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46
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Putnik P, Lorenzo JM, Barba FJ, Roohinejad S, Režek Jambrak A, Granato D, Montesano D, Bursać Kovačević D. Novel Food Processing and Extraction Technologies of High-Added Value Compounds from Plant Materials. Foods 2018; 7:E106. [PMID: 29976906 PMCID: PMC6069231 DOI: 10.3390/foods7070106] [Citation(s) in RCA: 123] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2018] [Revised: 06/15/2018] [Accepted: 07/03/2018] [Indexed: 11/25/2022] Open
Abstract
Some functional foods contain biologically active compounds (BAC) that can be derived from various biological sources (fruits, vegetables, medicinal plants, wastes, and by-products). Global food markets demand foods from plant materials that are “safe”, “fresh”, “natural”, and with “nutritional value” while processed in sustainable ways. Functional foods commonly incorporate some plant extract(s) rich with BACs produced by conventional extraction. This approach implies negative thermal influences on extraction yield and quality with a large expenditure of organic solvents and energy. On the other hand, sustainable extractions, such as microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), high-pressure assisted extraction (HPAE), high voltage electric discharges assisted extraction (HVED), pulsed electric fields assisted extraction (PEF), supercritical fluids extraction (SFE), and others are aligned with the “green” concepts and able to provide raw materials on industrial scale with optimal expenditure of energy and chemicals. This review provides an overview of relevant innovative food processing and extraction technologies applied to various plant matrices as raw materials for functional foods production.
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Affiliation(s)
- Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain.
| | - Shahin Roohinejad
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA.
- Burn and Wound Healing Research Center, Division of Food and Nutrition, Shiraz University of Medical Sciences, Shiraz 71348-14336, Iran.
| | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
| | - Daniel Granato
- Department of Food Engineering, State University of Ponta Grossa. Av. Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, Brazil.
| | - Domenico Montesano
- Department of Pharmaceutical Sciences, Section of Food Science and Nutrition, University of Perugia, Via San Costanzo 1, 06126 Perugia, Italy.
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
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Giacometti J, Bursać Kovačević D, Putnik P, Gabrić D, Bilušić T, Krešić G, Stulić V, Barba FJ, Chemat F, Barbosa-Cánovas G, Režek Jambrak A. Extraction of bioactive compounds and essential oils from mediterranean herbs by conventional and green innovative techniques: A review. Food Res Int 2018; 113:245-262. [PMID: 30195519 DOI: 10.1016/j.foodres.2018.06.036] [Citation(s) in RCA: 123] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2018] [Revised: 06/15/2018] [Accepted: 06/18/2018] [Indexed: 01/22/2023]
Abstract
Market interest in aromatic plants from the Mediterranean is continuously growing mainly due to their medicinal and bioactive compounds (BACs) with other valuable constituents from essential oils (EOs). From ancient times, these plants have been important condiments for traditional Mediterranean cuisine and remedies in folk medicine. Nowadays, they are considered as important factors for food quality and safety, due to prevention of various deteriorative factors like oxidations and microbial spoilage. EOs have different therapeutic benefits (e.g. antioxidant, anti-inflammatory, antimicrobial, and antifungal), while BACs mostly affect nutritive, chemical, microbiological, and sensory quality of foods. Currently, many plant extracts are used for functional (healthy) foods, which additionally fuels consumer and industrial interest in sustainable and non-toxic routes for their production. EO yields from dried plants are below 5%. Their extraction is strongly dependent on the hydrophobic or lipophilic character of target molecules, hence the common use of organic solvents. Similarly, BACs encompass a wide range of substances with varying structures as reflected by their different physical/chemical qualities. Thus, there is a need to identify optimal non-toxic extraction method(s) for isolation/separation of EO/BCs from plants. Various innovative non-thermal extractions (e.g. ultrasound-, high-pressure-, pulsed electric fields assisted extraction, etc.) have been proposed to overcome the above mentioned limitations. These techniques are "green" in concept, as they are shorter, avoid toxic chemicals, and are able to improve extract yields and quality with reduced consumption of energy and solvents. This research provides an overview of such extractions of both BAC and EOs from Mediterranean herbs, sustained by innovative and non-conventional energy sources.
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Affiliation(s)
- Jasminka Giacometti
- Department of Biotechnology, University of Rijeka, Radmile Matejčić 2, 51000 Rijeka, Croatia
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
| | - Domagoj Gabrić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Tea Bilušić
- Department for Food Technology and Biotechnology, University of Chemistry and Technology, Ruđera Boškovića 35, 21 000 Split, Croatia
| | - Greta Krešić
- Department of Food and Nutrition, Faculty of Tourism and Hospitality Management, University of Rijeka, Primorska 42, 51410 Opatija
| | - Višnja Stulić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, Burjassot, 46100 València, Spain
| | - Farid Chemat
- Université d'Avignon et des Pays de Vaucluse, INRA, UMR408, GREEN Team Extraction, 84000 Avignon Cedex, France
| | - Gustavo Barbosa-Cánovas
- Center for NonThermal Processing of Food, Biological Systems Engineering, Washington State University, L.J. Smith Hall 220, Pullman, WA 99164-6120, USA
| | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
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Granato D, Putnik P, Kovačević DB, Santos JS, Calado V, Rocha RS, Cruz AGD, Jarvis B, Rodionova OY, Pomerantsev A. Trends in Chemometrics: Food Authentication, Microbiology, and Effects of Processing. Compr Rev Food Sci Food Saf 2018; 17:663-677. [PMID: 33350122 DOI: 10.1111/1541-4337.12341] [Citation(s) in RCA: 246] [Impact Index Per Article: 41.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2017] [Revised: 01/25/2018] [Accepted: 01/26/2018] [Indexed: 11/27/2022]
Abstract
In the last decade, the use of multivariate statistical techniques developed for analytical chemistry has been adopted widely in food science and technology. Usually, chemometrics is applied when there is a large and complex dataset, in terms of sample numbers, types, and responses. The results are used for authentication of geographical origin, farming systems, or even to trace adulteration of high value-added commodities. In this article, we provide an extensive practical and pragmatic overview on the use of the main chemometrics tools in food science studies, focusing on the effects of process variables on chemical composition and on the authentication of foods based on chemical markers. Pattern recognition methods, such as principal component analysis and cluster analysis, have been used to associate the level of bioactive components with in vitro functional properties, although supervised multivariate statistical methods have been used for authentication purposes. Overall, chemometrics is a useful aid when extensive, multiple, and complex real-life problems need to be addressed in a multifactorial and holistic context. Undoubtedly, chemometrics should be used by governmental bodies and industries that need to monitor the quality of foods, raw materials, and processes when high-dimensional data are available. We have focused on practical examples and listed the pros and cons of the most used chemometric tools to help the user choose the most appropriate statistical approach for analysis of complex and multivariate data.
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Affiliation(s)
- Daniel Granato
- Dept. of Food Engineering, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, Univ. of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, Univ. of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
| | - Jânio Sousa Santos
- Dept. of Food Engineering, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil
| | - Verônica Calado
- School of Chemistry, Federal Univ. of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Ramon Silva Rocha
- Dept. de Alimentos, Inst. Federal de Educação, Ciência e Tecnologia (IFRJ), 20270-021, Rio de Janeiro, Brazil
| | - Adriano Gomes Da Cruz
- Dept. de Alimentos, Inst. Federal de Educação, Ciência e Tecnologia (IFRJ), 20270-021, Rio de Janeiro, Brazil
| | - Basil Jarvis
- Dept. of Food and Nutrition Sciences, School of Chemistry, Food and Pharmacy, The Univ. of Reading, Whiteknights, Reading, Berkshire RG6 6AP, U.K
| | - Oxana Ye Rodionova
- Semenov Inst. of Chemical Physics RAS, Kosygin str. 4, 119991, Moscow, Russia
| | - Alexey Pomerantsev
- Semenov Inst. of Chemical Physics RAS, Kosygin str. 4, 119991, Moscow, Russia
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Bursać Kovačević D, Barba FJ, Granato D, Galanakis CM, Herceg Z, Dragović-Uzelac V, Putnik P. Pressurized hot water extraction (PHWE) for the green recovery of bioactive compounds and steviol glycosides from Stevia rebaudiana Bertoni leaves. Food Chem 2018; 254:150-157. [PMID: 29548436 DOI: 10.1016/j.foodchem.2018.01.192] [Citation(s) in RCA: 105] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2017] [Revised: 01/31/2018] [Accepted: 01/31/2018] [Indexed: 01/19/2023]
Abstract
Stevia rebaudiana Bertoni leaves are a natural source of diterpenic glycosides, and various bioactive compounds. The objectives were to characterize antioxidants and steviol glycosides in the extracts obtained from Stevia after "green" pressurized hot water extraction (PHWE). PHWE extracts were obtained at different temperatures (100, 130, 160 °C); static extraction times (5 and 10 min), and cycle numbers (1, 2, 3) using a constant pressure of 10.34 MPa. Temperature was the most important parameter for extraction, where the highest recoveries of all bioactive compounds (except for carotenoids) were at 160 °C. Extracts obtained at longer static times had more steviol glycosides, condensed tannins, and chlorophyll A. Higher amounts of total phenols, condensed tannins, and steviol glycosides were obtained under higher cycle numbers. This study indicated that PHWE is useful for recovering polar and nonpolar antioxidants and steviol glycosides. PHWE may be a suitable technique for scale-up to industrial applications.
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Affiliation(s)
- Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain
| | - Daniel Granato
- Department of Food Engineering, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil
| | - Charis M Galanakis
- Chemical Analytical Laboratories ''Galanakis'', Skalidi 34, GR-73131 Chania, Greece
| | - Zoran Herceg
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Verica Dragović-Uzelac
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
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50
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Önür İ, Misra N, Barba FJ, Putnik P, Lorenzo JM, Gökmen V, Alpas H. Effects of ultrasound and high pressure on physicochemical properties and HMF formation in Turkish honey types. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.09.019] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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